Beetroot Thogaiyal

Beetroot Thogaiyal

Ingredients:
100g Beet-root
6 Red Chilies
One Medium Onion
1 inch of tamarind
1 spoon mustard
I spoon urhud dhal
¼ spoon asafetida
1 teaspoon salt
1 teaspoon oil
 

1. Peel off the skin on the beet-root and the onion. Cut the vegetables into proportional pieces.
2. Heat a frying pan and add a teaspoon of oil. After a couple of seconds, add the mustard and let it splatter. Then, add the red chilies, the asafetida and the urud dhal. When the urud dhal shades into a brownish color, add the onion, beet-root and tamarind along with a teaspoon of salt. Fry all the ingredients in the pan for five minutes.
3. After 5 minutes, let the ingredients cool in room temperature. Then, add the cooled mixture in a mixer and grind it into a paste.